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ServSafe Food Safety Manager Exam: 7th Edition Study Guide Solutions Updated
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ServSafe Food Safety Manager Exam: 7th Edition Study Guide Solutions Updated foodborne illness (fbi) - ANSWER-a disease transmitted to people by food foodborne illness outbreak - ANSWER-when 2 or more people have the same symptoms after eating the same food TCS food - ANSWER-food that needs ti...

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  • November 19, 2024
  • 16
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • servsafe food safety manager exam 7th edition stu

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ServSafe Food Safety Manager Exam: 7th
Edition Study Guide Solutions Updated


foodborne illness (fbi) - ANSWER✔✔-a disease transmitted to people by food


foodborne illness outbreak - ANSWER✔✔-when 2 or more people have the same

symptoms after eating the same food


TCS food - ANSWER✔✔-food that needs time and temperature control for safety


ready to eat food - ANSWER✔✔-food that can be eaten without further preparation,

washing or cooking EX deli-meats, washed fruits and veggies, bakery items, and sugar,

spices, and seasonings


3 major contaminants - ANSWER✔✔-biological, chemical, and physical


5 most common food handling mistakes - ANSWER✔✔-purchasing food from unsafe

sources, failing to cook food correctly, holding food at incorrect temperatures, using

contaminated equipment, practicing poor personal hygiene


Practices related to foodborne illness - ANSWER✔✔-Time Temperature Abuse, Cross

Contamination, poor personal hygiene, and poor cleaning and sanitizing


time-temperature abuse - ANSWER✔✔-when food stays too long at temperatures that

are good for the growth of pathogens

Copyright ©SOPHIABENNETT 2025 ACADEMIC YEARALL RIGHTS RESERVED. Page 1/16

,cross-contamination - ANSWER✔✔-when pathogens are transferred from one surface

or food to another


TCS Foods list - ANSWER✔✔-*milk and dairy


* Meat- beef, pork, and lamb


* Shell eggs


*poultry- chicken, turkey, duck


*fish


*shellfish and crustaceans


*baked potato


* heat treated plant food - cooked rice, beans, and vegetables


*tofu and soy products


*sprouts and sprout seeds


*sliced melons, cut tomatoes, cut leafy greens


*untreated garlic and oil mixtures


Populations at high risk for foodborne illnesses - ANSWER✔✔-elderly people, pre-

school aged children, and people with compromised immune systems


State and local health departments - ANSWER✔✔-writes the code that regulates retail

and foodservice operations

Copyright ©SOPHIABENNETT 2025 ACADEMIC YEARALL RIGHTS RESERVED. Page 2/16

, Center for Disease Control (CDC) and Public Health Service (PHS) - ANSWER✔✔-

Conduct research into the cause of foodborne-illness outbreaks. Also, inspects retail and

foodservice operations


United States Department of Agriculture (USDA) - ANSWER✔✔-Inspects meat,

poultry, and eggs


Food and Drug Administration (FDA) - ANSWER✔✔-Writes the Food Code


Prevention measures for keeping food safe - ANSWER✔✔-*controlling time and

temperature


*preventing cross contamination


*practicing good personal hygiene


*purchasing from approved reputable suppliers


*cleaning and sanitizing items correctly


The Big Six - ANSWER✔✔-Shigella spp.


Salmonella Typhi


Nontyphoidal Salmonella (NTS)


Shiga tonxin-producing Escherichia coli (E. Coli)


Hepatitis A


Norovirus

Copyright ©SOPHIABENNETT 2025 ACADEMIC YEARALL RIGHTS RESERVED. Page 3/16

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